Effects of Feeding Liquid Brewer’s Yeast on Growth Performance, Carcass Characteristics, and Meat Quality of Finishing Pigs

Abstract

The effects of feeding liquid brewer's yeast (LBY) on growth, carcass characteristics, and meat quality of finishing pigs were investigated. The LBY diet was prepared by replacing soybean meal (control diet) with LBY (experimental diet). A total of 12 crossbred pigs (Large White×Landrace× Duroc, six barrows and six gilts) were housed at a density of two pigs (one barrow and one gilt of similar weight) per pigpen, and three pigpens were assigned to each of the control and LBY diet groups. Pigs were supplied either the control or LBY diet when their weight reached approximately 80 kg, and feeding was stopped when their weight reached approximately 115 kg. The experimental diet contained sufficient crude protein (CP) and total digestible nutrients (TDN), with dry weights of 15% and 75%, respectively, which were diluted with water to obtain a final dry weight of 22%. Growth performance, carcass characteristics, and sensory evaluation of the longissimus dorsi muscle were not significantly different between the groups. The fatty acid composition in the LBY group showed a significant decrease in C18 : 2 and C18 : 3 content and a high fat melting point. These results indicate that LBY may be a useful protein source for swine.

Improving growth performance and blood profile by feeding autolyzed yeast to improve pork carcass and meat quality

“…However, supplementing with AY in the present study did not significantly affect the WHC (expressed using drip loss and cooking loss values). Similarly, Pelicano et al (2003) and Suzuki et al (2019) did not find any significant differences in either drip loss or cooking loss following supplementation with yeast. Therefore, supplementation using AY at 0.5% in the diet may maintain the acid–base balance postmortem without any positive effects on the WHC.…”

“…Accordingly, the backfat thickness and P2-backfat thickness of the pigs in the present study seems to be decreased following AY 0.5% supplementation. Suzuki et al (2019) stated that adding yeast suppressed the abdominal fat in broiler chickens by modulating hepatic lipogenesis enzymes. Jung et al (2012) also found that adding hydrolyzed yeast in the diet directly reduced the activity of glucose-6-phosphate dehydrogenase and the malic enzyme in mice.…”